Onion soda bread with whipped English mustard butter
By Tom Kerridge
Perk up homemade soda bread with onion and a light but punchy mustard butter. Serve alongside your favourite cold meats and a fresh salad
-
Prep:20 mins
Cook:1 hrs
plus cooling - More effort
Nutrition per serving
-
kcal 485
-
fat 22g
-
saturates 13g
-
carbs 56g
-
sugars 6g
-
fibre 5g
-
protein 13g
-
salt 3.1g
Ingredients
- 340g strong wholemeal flour
- 340g strong white bread flour, plus extra for dusting
- 2 tsp bicarbonate of soda
- 40g dried onion flakes
- 1 tbsp nigella seeds
- 85g butter, melted
- 625ml natural yogurt
- splash of milk
- 1 tbsp oats
- 135g unsalted butter, chopped and softened
- 25g English mustard
Tip
How to enjoyEnjoy the bread at room temperature the next day, or warm in a low oven for 10 mins. The butter will keep in the fridge for three days.
Method
Heat the oven to 200C/180C fan/gas 6. Tip the flours into a bowl with the bicarb, onion flakes, nigella seeds and 1½ tbsp salt. Stir together and make a well in the middle. Tip in the butter and yogurt, and bring together into a soft, sticky dough using a spatula. If it seems dry, add a splash of milk.
Tip the dough out onto a lightly floured surface and gently form into a round. Lift onto a lightly floured baking sheet, cut a deep cross in the top using a sharp knife and sprinkle over the oats. Bake for 1 hr, or until golden and the loaf sounds hollow when tapped underneath. Leave to cool on a wire rack.
While the bread cools, beat the butter, mustard and a pinch of sea salt together until light and airy. Spoon into a small pot. Slice the bread and serve with the mustard butter for spreading over.
